King Fish Crudo Recipe

Prepare the fish

Pat the kingfish dry with paper towels. Trim any sinew or skin. Using a very sharp knife, slice the fish across the grain into 1/8–1/4 inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate or platter.

Season fish

Sprinkle the sea salt evenly over the arranged slices and let rest at room temperature for 3–5 minutes to slightly cure and firm the flesh.

If you are using quick-pickles or store-bought pickled cucumber, drain and very thinly slice. If making quick pickles fresh: toss 1/2 cup thin cucumber slices with 2 tbs white wine vinegar, 1/2 tsp sugar, 1/4 tsp salt and let sit 10 minutes. Finely chop the rinsed preserved lemon pulp and zest the rind if you haven’t already; set aside. Combine the sliced pickles, chopped preserved lemon and chopped capers in a small bowl.

In a small bowl or jar whisk together white wine vinegar, water, Dijon, honey (if using), ground coriander, toasted cumin and black pepper until combined.

Whisk in 3 tbs extra-virgin olive oil in a steady stream (or shake in a jar) until the dressing emulsifies. Stir in the lemon zest from the preserved lemon and taste; adjust seasoning with salt or more honey/vinegar to balance acidity. Add thinly sliced chili if you like heat.

Spoon 1–1.5 tbs of the spiced vinaigrette over the salted slices of kingfish, distributing it evenly but lightly so the fish isn’t overwhelmed.

Scatter the pickles/preserved lemon/caper mixture over the fish in small clusters so each bite gets some acidity and brine. Sprinkle the minced shallot and chopped parsley over the top.

Drizzle the remaining finishing olive oil lightly over the platter. Add microgreens or small herb leaves and the thin lemon slices or preserved lemon rind ribbons for visual contrast.

Finish with a few cracks of black pepper and a light pinch of flaky sea salt. If desired, spoon any leftover vinaigrette around the plate for guests to add more. Serve immediately with thin toasted bread or crackers.